Crispy Mexican Cinnamon-Sugar Fritters

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These golden, paper-thin fried dough rounds are a beloved Mexican holiday treat, traditionally served warm and showered with cinnamon sugar. Each disc puffs dramatically in hot oil, creating a crispy shell with a delicate, shattering texture that contrasts beautifully with the sweet spiced coating.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 61 gCarbs
• 2 gFiber
• 28 gSugar
• 6 gProtein
• 220 mgSodium
• 85 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Dough

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1/2 cup warm whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon neutral oil (for dough)

For Frying

• 3 cups neutral vegetable oil (such as canola)

For the Cinnamon Sugar

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

Directions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with your fingertips until the mixture looks like coarse crumbs.
2. Make a well in the center and add the egg, warm milk, vanilla, and 1 tablespoon oil. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.
3. Knead the dough for 5 to 7 minutes until smooth and elastic. Cover with a clean towel and let rest for 15 minutes to relax the gluten for easier rolling.
4. Divide the dough into 18 equal pieces. On a floured surface, roll each piece into a very thin round about 6 inches across (the thinner you roll, the crispier the fritter). Keep unused pieces covered so they don't dry out.
5. Heat the oil in a deep heavy pot to 350°F (175°C). Line a tray with paper towels. Combine the sugar and cinnamon in a wide shallow bowl.
6. Carefully lower one dough round into the hot oil and press gently with a slotted spoon so it stays submerged. Fry 45 to 60 seconds per side until puffed, lightly blistered, and deep golden.
7. Transfer each fritter to the paper towels to drain for 10 seconds, then immediately press both sides into the cinnamon sugar until generously coated. Place on a wire rack.
8. Repeat with the remaining dough, frying one fritter at a time and adjusting the heat to keep the oil at a steady 350°F. Serve warm while still shatteringly crisp.

Cook’s Notes

• Roll the dough as thin as you can manage — traditional buñuelos should shatter loudly when bitten, and a thin roll ensures crispness rather than chewiness.
• Watch the oil temperature closely; if it drops below 340°F the fritters absorb excess oil and turn greasy, while oil above 365°F scorches the sugar and browns the outside before the inside crisps.
• For a different finish, skip the cinnamon sugar and drizzle the warm fritters with a piloncillo syrup (1 cup piloncillo melted with 1/2 cup water, 1 cinnamon stick, and a squeeze of lime) for a richer holiday presentation.
• The dough discs can be stacked between parchment and stored at room temperature up to 4 hours before frying, or refrigerated overnight and brought back to room temperature before frying.
• Leftover fritters lose their crunch within hours; reheat in a 350°F oven for 3 to 4 minutes to briefly revive the texture before serving.

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